CRUSH 20 of the wafers; mix with sugar and 1 Tbsp. of the butter until well blended. Press firmly onto bottoms of 12 paper-lined medium muffin cups.
PLACE chocolate and remaining 1 Tbsp. butter in small microwavable bowl. Microwave on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted; spoon evenly over crusts.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spoon half of the pudding mixture evenly over crusts; top each with 1 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 4 hours or until set. Top each dessert with a Chocolate-Dipped NILLA Wafer just before serving. Store leftover desserts in refrigerator.
Chocolate-Dipped NILLA Wafers
Melt 2 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package. Dip half of each of 12 NILLA Wafers in the melted chocolate; let excess chocolate drip off. Place on wax paper-covered tray. Let stand at room temperature 30 minutes or until chocolate is firm.